Fried Chicken Potato Salad
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Fried Chicken Potato Salad
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 baking potato peeled, and sliced into cubes, medium; boiled
- 2 chicken breast 4 ounces
- 3/4 cups green peas thawed, frozen
- 1/2 cup scallions chopped
- 1 1/2 tablespoons pickle relish sweet
- 5 to 6 tablespoons mayonnaise light
- 1/2 teaspoon garlic powder
- 1 egg beaten
- 1/4 cup all-purpose flour
- 1/4 cup neutral cooking oil generic cooking oil
Instructions
- Flatten the chicken breasts using a meat tenderizer tool by gently pounding on the meat until it is about 1/4 inch thick. Season both sides with salt and pepper.
- Heat a frying pan and pour-in the cooking oil.
- Meanwhile, dip the chicken in beaten egg and dredge in flour.
- Once the oil is becomes hot, pan fry each side of the chicken in medium heat for 8 to 10 minutes.
- Remove the chicken in the pan. Place in a plate to cool down. Chop into bite size pieces. Set aside.
- In a large mixing bowl, combine mayonnaise, sweet pickle relish, salt, pepper, and garlic powder. Mix well.
- Add-in the potatoes and green peas. Toss.
- Add the chicken and scallions. Toss once again.
- Cover and refrigerate for 3 hours.
- Serve. Share and enjoy!
Nutrition Information
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Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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